This balsamic grilled vegetable salad is marinated in a balsamic tomato vinaigrette and topped with sun dried tomatoes and feta cheese! It’s healthy, quick, easy and SO yummy!
PIN Balsamic Grilled Vegetable Salad
Have you ever grilled your veggies and then made them into a salad or are you normally thinking NOT outside of the box and just grilling your protein, like in the Grilled Thai Beef Salad?
If you aren’t grilling your veggies before salad-izing them, you are MISSING OUT ON LIFE.
If you thought vegetables were boring, think again! Your mouth is not even gonna know what hit it when it munches through smoky, charry veggies and hits the salty pops of capers with tangy balsamic vinegar and CREAMY cheese.
It really is as good as it sounds and it’s VEGGIES!
What Vegetables are the best for Grilling?
It’s no secret that I’m a fan of ALL THINGS grilled- Cajun grilled cod, grilled cauliflower steak with romesco, and even grilled pineapple to throw on a burger! Seriously, I have tried to grill many things and I can’t get enough of the charred, smoky goodness. Veggies are one of my go-tos when firing up my grill, because it makes healthy eating more fun and delicious and I’m here for it! Some of my favorite veggies to grill are used in this roasted veggie salad; I love slicing up asparagus, zucchini, and red onion and throwing them on my grill then chopping them up into a tasty salad!
How long should I marinate the vegetables before cooking?
When making these balsamic grilled vegetables, it’s important to marinate your veggies before throwing them onto your grill. I know it’s tempting to skip this step, but trust me, the flavor’s going to be worth it, folks! I recommend marinating your veggies in a covered bowl in the fridge for at least 2 hours (the longer the better!)
Can I grill vegetables for this salad without oil?
Grilling veggies for easy grilled vegetables can be done with or without oil. You will notice the difference in the flavor of the veggies if you do not use any oil. Therefore, if you don’t want to use as much oil as the recipe calls for, that’s fine, but I do recommend using at least a little bit to achieve a rich flavor!
Balsamic Grilled Vegetable Salad Ingredients
If I can make a salad MORE fun, MORE interesting, and LESS boring, I’m all in! Who says salads have to be the same every time? This amazing salad adds the grilled goodness you’re looking for, and uses healthy ingredients! Here’s what you’ll need to round up to make it:
- Roasted Red Peppers from a jar
- Red Onion
- Balsamic Vinegar
- Oil from a jar of oil-packed sun dried tomatoes
- Salt and Pepper
- Sun dried Tomatoes
- Reduced-fat Feta Cheese
- Fresh basil, minced
How to make Balsamic Grilled Vegetable Salad
Slice up the roasted red pepper into strips, asparagus into chunks, zucchini into rounds, and Red onion roughly into chunks, and place them all in a bowl together.
In a small bowl, whisk together the ¼ cup of balsamic vinegar, oil, and pinch of salt and pepper. Pour over the veggies and mix it all together. Cover the bowl and refrigerate for at least 2 hours.
Once the veggies have marinated, preheat your grill to medium-high heat and place a grill basket on top. Place your vegetables into the grill basket, reserving the balsamic marinade, and stir them frequently until they are charred lightly.
While the veggies are cooking, place the reserved marinade mixture, ½ teaspoon capers, ½ teaspoon garlic and sun dried tomatoes into a small food processor. Blend until combined, and it’s okay if some tomato chunks remain!
Put it all Together!
Once the veggies are done, place them in a bowl, pour the sauce over top and toss. Garnish with additional sun dried tomatoes, feta cheese, capers and fresh basil. Serve it up and DEVOUR!
I’m sharing this Mediterranean Grilled Vegetable Salad Recipe over at GoodLife Eats today, so head over there to check it out!
Other Healthy Summer Salads
Balsamic Grilled Vegetable Salad
- 3/4 Cup Roasted red peppers from a jar, sliced (About 1 ½ full peppers)
- 1 1/2 Cups Asparagus, broken into large pieces
- 1 1/2 Cups Cups Zucchini, sliced (about 1 large zucchini)
- 1/2 Cup Red onion, roughly chopped
- 1/4 Cup Balsamic Vinegar
- 2 tsp Oil from a jar of oil-packed sun dried tomatoes
- Pinch of salt/pepper
- 1/2 tsp Capers, plus more for garnish
- 1/2 tsp Garlic minced
- 2 Tbsp Sun dried-tomatoes, roughly chopped, plus additional for garnish. (optional)
- 1/4 Cup Reduced-fat Feta cheese, crumbled
- Fresh basil, minced (for garnish)
- Add the sliced roasted red pepper, asparagus, sliced zucchini and chopped red onion into a large bowl.
- In a small bowl, whisk together the ¼ cup Balsamic vinegar, 2 tsps oil and pinch of salt and pepper. Pour over the vegetables, mixing well. Cover the bowl and refrigerate for at least 2 hours.
- Once the vegetables have marinated, preheat your grill to medium/high heat and place a grill basket on top.
- Place the vegetables into the grill basket, reserving the balsamic vinegar mixture. Cook, stirring occasionally, until lightly charred.
- While the vegetables grill, combine the reserved Balsamic Vinegar mixture with ½ tsp capers, ½ tsp garlic and sun dried tomatoes in a small food processor. Process until well combined (you may still have some small tomato chunks – this is fine.)
- Place the grilled veggies in a bowl and toss with the balsamic vinaigrette. Garnish with additional sun dried tomatoes, capers, crumbled feta cheese and fresh basil.
FOR THIS RECIPE, I RECOMMEND:
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